Creamy Spinach Artichoke Chicken Skillet (Printable)

Tender chicken in a creamy garlic sauce with spinach and artichokes

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil

→ Vegetables

05 - 3 cups fresh baby spinach
06 - 1 cup marinated artichoke hearts, drained and quartered
07 - 1 small yellow onion, finely diced
08 - 3 cloves garlic, minced

→ Sauce

09 - 1 cup heavy cream
10 - 1/2 cup low-sodium chicken broth
11 - 1/2 cup grated Parmesan cheese
12 - 1 teaspoon Dijon mustard
13 - 1/2 teaspoon crushed red pepper flakes

→ Garnish

14 - 2 tablespoons chopped fresh parsley

# How-To Steps:

01 - Season chicken breasts thoroughly on both sides with kosher salt and freshly ground black pepper, ensuring even coverage.
02 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 4 to 5 minutes per side until golden brown and nearly cooked through. Transfer to a plate and cover loosely with aluminum foil to rest.
03 - Reduce heat to medium. Add diced onion to the same skillet and cook for 2 to 3 minutes until softened and translucent. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
04 - Add fresh baby spinach and sauté until just wilted, about 1 minute. Stir in quartered artichoke hearts and combine well.
05 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Add heavy cream, grated Parmesan cheese, Dijon mustard, and crushed red pepper flakes. Stir thoroughly to combine and bring to a gentle simmer.
06 - Return chicken breasts to the skillet, nestling them into the sauce. Reduce heat to low and simmer for 6 to 8 minutes, or until chicken is completely cooked through and sauce has slightly thickened.
07 - Remove from heat and sprinkle generously with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • The cream sauce comes together faster than you'd believe, yet tastes like it simmered all afternoon
  • Its the kind of meal that makes weeknight dinners feel like a proper occasion without the effort
02 -
  • Don't rush the initial sear, that golden crust is where most of the flavor lives
  • The sauce will thicken as it stands, so don't worry if it looks a little thin at first
03 -
  • If the sauce ever breaks or looks grainy, whisk vigorously off the heat and it will come back together
  • Room temperature cream incorporates more smoothly than cold straight from the fridge

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